It would be great if those who really know would give the weight of a ball for 8”, 10”, 14” and 16” for NY style to have a reference.

naval2006,

Unfortunately, there is no single answer to your request. The reason is that the pizza professionals in NYC who specialize in the classic NY slice style of pizza do not use the same dough ball weights for their different sizes of pizzas.

By way of background, the way that a dough ball weight can be calculated for a give size of pizza can be expressed as follows:

Dough ball weight (in ounces) = 3.14159 x R x R x TF (see below for grams values),

where R is the radius of the pizza and TF is the thickness factor of the particular size of pizza and relates broadly to the thickness of the skin used to make the pizza. Tom Lehmann uses the technically more accurate designation of "dough loading" factor in lieu of thickness factor as you will see below.

From what I have read over the years and have observed from posts on the forum, the TF value for a basic NY style of pizza can range from about 0.075-10.5. But, within that range, I would say that a TF value of about 0.085 seems to be quite common. In a home setting using my basic oven and a pizza stone, I personally prefer a TF value of about 0.10. It is simply a matter of personal preference. Tom Lehmann recently suggested a general value of 0.106 for the loading factor (aka TF) for the New York style of pizza, as he noted in his post at Reply 10 at:

https://www.pizzamaking.com/forum/index.php?topic=57738.msg579490#msg579490However, in a slightly earlier post he expressed a personal preference for a 12 inch NY style pizza of 0.08849, as he so noted in Reply 8 at:

https://www.pizzamaking.com/forum/index.php?topic=57535.msg577327;topicseen#msg577327My advice to you is to select a value of TF and make adjustments from there. I think a good starting point would be a TF value of 0.085. I should also mention that if you have a given dough recipe in mind that is expressed in baker's percents, you can use thickness factor values in the Lehmann dough calculating tool at

https://www.pizzamaking.com/dough-calculator.html or if your ingredients are not all covered in the Lehmann tool, you can use the expanded dough calculating tool at

https://www.pizzamaking.com/expanded-calculator.html. Both tools will give you dough ball weights in ounces or in grams, as you prefer (the grams value of a dough ball is 28.35 times the weight of the dough ball in ounces).

I should also note that many pizzerias and pizza chains do not always use the same thickness factors for all of their sizes of pizzas. Part of the reason has to do with having easy numbers for scaling purposes (that is, no fractions or several decimal places) but the variations in weights may also be related to how their ovens handle different sizes of pizzas with a wide range of weights because of the toppings selections.

Good luck.

Peter